Creamy Pumpkin Lentil Curry: A Plant-Based Fall Recipe

Plant-Based, High-Protein, Fall Comfort Food

A warm, hearty, nutrient-dense recipe perfect for October and November. Packed with protein from red lentils, rich texture from pumpkin purée, and anti-inflammatory spices. This creamy pumpkin lentil curry plant-based fall recipe is ideal for fueling workouts or cozy recovery nights.

Ingredients (Serves 4–6)

• 1 cup red lentils, rinsed
• 1 cup pumpkin purée (canned or homemade)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil or coconut oil
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth (plus more if needed)
• 1 tbsp maple syrup (optional, enhances pumpkin)
• 1 tbsp lemon juice
• Salt & black pepper to taste
• Fresh cilantro for topping
• Optional: spinach, kale, or chickpeas for extra volume/protein

Directions

1. Sauté aromatics:
   In a large pot, heat oil over medium. Add onion and cook 4–5 minutes until softened. Add garlic and ginger; cook 1 minute more.
2. Add spices:
   Stir in curry powder, turmeric, smoked paprika, and cinnamon. Let them toast for 30 seconds to release flavor.
3. Build the base:
   Add red lentils, pumpkin purée, coconut milk, vegetable broth, and maple syrup (if using). Stir well.
4. Simmer:
   Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally. Add more broth if it thickens too much.
5. Finish:
   Stir in lemon juice, salt, and pepper. Add greens or chickpeas if desired and cook 2–3 minutes until wilted/heated.
6. Serve:
   Ladle over jasmine rice or quinoa. Top with fresh cilantro and cracked pepper.

Nutrition Highlights (per serving)

• High protein from lentils (≈13–17 g depending on serving size)
• Rich in beta-carotene from pumpkin
• Anti-inflammatory spices support recovery
• Complex carbs for sustained energy